Take a wide bowl, add maida, salt and oil, mix well. Crumble and mix well making sure the dough holds shape. Add water little by little and knead smooth and soft dough.

For stuffing: Heat a pan, dry roast dhaniya, saunf, jeera for a minute. Cool it and grind to a coarse powder. Now in the same pan add 3 tsp oil, add prepared coarse powder.

Add chopped green chillies, grated ginger and saute. Further add chopped onion,salt and saute till it changes colour slightly.

Keeping the flame low, add turmeric powder, chilli powder. Add besan and saute till it gets mixed well.

Now add mashed potatoes and mix well. Add aamchur powder, sugar and mix well. Finally add garam masala and mix well. Stuffing is done, remove from flame and transfer it to a plate,add chopped coriander leaves and allow it to cool.

Now make small lemon sized balls of dough. Make small balls of stuffing also. The size of stuffing ball should be smaller than dough.

Now take a dough ball, flatten it and make a small poori using your hand. The centre should be little thick and sides thin. Place a small stuffing ball in the centre. Get the edges together and form a bundle. Close the top by pressing and flattening.

Gently press the edges and flatten to form a poori size. Prepare the remaining kachori in same manner.

In a wide pan heat oil for frying kachori. When oil is medium hot add prepared kachori. Do not touch it for a minute or till they float. Now keep the flame low. Slightly press with spoon to puff up. Fry the kachori in low flame till it turns golden brown all over. For first batch it took over 10 to 12 minutes.

Fry on low flame so that kachori gets cooked well from inside. If flame is more than kachori will change colour from outside and not cooked inside. So keep patience and fry it on low flame. See the pic of kachori from inside.

Finally serve Pyaz ki kachori as it is or with tamarind chutney and green chutney. Enjoy delicious kachori.